Hellooo there
Strap in, this could be a bit of a read..... :-B
Ive read the mango brandy help thread and it seems to be the consensus of the following
1. Remove stone
2. Ferment with skin and flesh
3. Add a small amount of sugar (3kg or less)
4. Pectinase may increase the amount of methanol in your wash. (Im sure i read a paper that says it does in the distillers library 500mb zip file. Something like a artisans distillers basic guide)
Currently ive got a wash of 7kg's mango flesh, 12L's mango nectar long life juice, 3 mango cheeks and 3kg white sugar (dissolved in a 6L part of the mango nectar). This has been fermenting since the end of january and is still going due to the below....
Ive split the wash into 2 30L fermenter's and have been slowly pouring the mango syrup ive made (via Oleo Sacrum in a 4L jar.... Its a mango cheek, covered in white sugar, mango cheek, covered with white sugar and so on untill the jar is half filled). I will be continuing to do this and adding a little bit of filtered rain water each time untill i reach 20L in each fermenter to run through my bubbler with maybe only 2 plates....
I will also be accumulating a second jar of this syrup from now until i have 4L of the stuff then its onto the next jar :handgestures-thumbupleft:. Ive got 2 big bags of skins in the freezer from all that peeling so i hope i can build up a good portion of this stuff to use :D
My questions to any whomst :teasing-tease: it may interest are:
1. Would using the syrup in a rum wash in place of sugar be any good? Has anyone tried this?
If not ill give it a go. Could end up being very tasty :think:
2. Would adding this syrup right before a distillation be a waste? Flavour would be there for sure but the potential for this syrup to make some juicy sugar substitute for a TPW is huge... Mango vodka anyone.... Think I just answered my own question there... On my to do list!
3. Would chucking a mango skin on a bubble plate make it a ghetto gin basket? Another way to infuse mango flavour? I will be giving this a go for my sac run tomorrow so ill let anyone know if theres any smell noticeable.
Where to put it though? Top or bottom plate.... :think: Any suggestions on that?
4. Has anyone else tried Oleo Sacrum syrup as a substitute for regular sugar in fruit washes before at all?
Could be a good way to cram as much flavorful into the wash as physically possible :think: